Last weekend, I made my very first cauliflower pizza. I was rather excited about it, despite there already being lots of recipes out there. Most of these recipes use about 1 cup of grated cheese to help bind the mixture and hold it together . After doing some recipe research, I was in a dilemma as I didn’t want to use cheese in the crust. I really only tolerate a little dairy and find that cheese like parmesan or fresh mozzarella are best for my tummy (in the occasional dose). I wanted to be able to use a little mozzarella on top of my pizza, so additional cheese in the crust just wasted going to cut it.

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So I came up with a recipe that didn’t use cheese, but does use eggs (sorry not vegan). It worked well, the taste was fantastic but it just wasn’t holding up to what a pizza crust should do – be picked up one handed and not fall apart. You can see from the photos it’s quite a thin crust, so maybe if I had made it thicker, it would have held up. I realised I would have to compromise and add some gluten free flour into order to bind the mixture enough to be more pick-up-able. Luckily this time it worked! If you’re after a cauliflower pizza with a crispy crust that you can pick up in your hands, then this is your recipe.

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Cauliflower Pizza

Ingredients

1 large head of cauliflower
2 organic eggs
1/3-1/2 cup gluten free flour
1/4 tsp garlic powder
1/4 tsp dried oregano
1/4 tsp dried basil

Method

  1. Preheat a fan forced over to 200 degrees Celsius and pop a pizza stone in to heat up.
  2. Break up the cauliflower and place into a food processor, pulsing until you have a fine rice like consistency. Repeat as needed.
  3. Place the cauliflower ‘rice’ until a large glass bowl and microwave for 3-4 minutes until just softened (or you can steam it or blanch it if you prefer).
  4. Empty the cooked cauliflower out onto a muslin cloth and allow to cool enough to touch. Now you need to wrap it up and squeeze as much of the liquid out from it – get stuck in, you want it as dry as possible!
  5. Place the squeezed cauliflower back into the glass bowl and add the eggs, herbs, garlic and mix well. Add 1/3 cup of the gluten free flour and mix until combined, adding up to the 1/2 cup of gluten free flour as needed to get a doughy sort of consistency.
  6. Take your pizza stone out of the oven carefully and place a sheet of baking paper on top. Press your cauliflower dough out roughly into a circle, then sprinkle with a little extra gluten free flour, place another sheet of baking paper on top and press it down firmly to smooth it out and create your crust.
  7. Bake at 200 degrees Celsius for 40 minutes, then carefully flip over for another 10-15 minutes or until golden brown and crispy.
  8. Top as desired and the bake a further 4-5 minutes before serving.

Tips

  • To flip the crust, place a sheet of baking paper to on top then carefully flip the whole pizza stone over. Pick up just the pizza stone, and now you can place the crust back on it the other side up.
  • Don’t use heaps of tomato pizza sauce on it as it will go soggy. Same goes for ‘wet’ toppings.
  • Definitely do not use foil instead of baking paper (I’d run out) like I did for the first pizza – your pizza base with cling to it for dear life!

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